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| Stay at Home Moms |
| Public online group |
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| Hey everyone, I was wondering if it is alright to feed my 10 month old meat that has been grilled on a charcoal bbq? I am not sure if it's safe or not, but since we've been grilling a lot in this awful heat I wanted to give her some as well but I'm not sure about it. Any thoughts? |
| Posted by Briana on 07/12/2007 03:21 PM
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| I had a hard time feeding my son meat as well but I think if is little pieces it wouldn't hurt. But my son is 14 months old and only has two teeth. |
| posted by Hope on 07/12/2007 03:32 PM
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it will be fine just as long as it is small enough
we cook on the grill almost every night that we cook |
| posted by Crystal on 07/12/2007 03:48 PM
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| I just read this book by Anahad O'Connor called "Never Shower In a Thunderstorm" I saw him on one of the morning news shows about a month ago. He is a medical reporter for the New York Times.This book is about facts and misleading Myths about our Health and I remember a part in there about grilled or charcoaled meat from the grill. And the question in the book is: can it cause cancer? Long Story Short I wouldn't feed my tenth month old anything from the grill. The charcoal gives off something the call "ploycyclic aromatic hydrocarbons, created by Hot Coals. But they say marinating has been shown to have a protective effect probably because the liquid prevents burning", he says.It even says those table top grills that you can use in the house give off some chemical to. They do have some tips to go by prior to grilling that will help prevent some of the chemical reaction. Its an interesting book. |
| posted by amy on 07/12/2007 04:24 PM
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wow Amy so is this doc saying adults should eat grilled food either.................what the hek my whole family does even my 21/2 y/o
Laura |
| posted by laura on 07/12/2007 09:27 PM
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Hey Laura
He is a medical reseacher for the "Times" Its like 3- 4 pages long. It's through the smoke that the grill would produce, here I will quote one of the paragraphs in the book:
"Heterocyclic amines are created when creatinine, an amino acid found in meat, is broken down at high temperatures. They can form on your steak or filet whether you're grilling it broiling it or searing it in a frying pan. Using a countertop grill to cook your meat is no different. Polycyclic aromatic hydrocarbons, meanwhile, are chemicals that contaminate meat through smoke that's created by fat dripping on hot coals or charcoal briquettes. The Chemicals get in your food when the smoke drifts back upward."
"Concerns about the two types of chemicals stem largely from epidemiological studies. In 1999, for example, researchers at the National Cancer Institute conducted a large study of colorectal cancer and found the odds of developing the disease were tightly linked to consumption of red meat, particularly when grilled or well done. Another study in 2002 looked at more than eight hundred Americans and found that those who ate the most grilled or barbecued meat seemed to double their risks of developing pancreatic cancer, even after the researchers adjusted for smoking, age and other risk factors........."
Theres more but I think that is all I can type right now
It goes on to tell you ways to prevent it like marinading, go for meats that are lean with the fat trimmed off they say chicken cutlets, shrimp, fish and lean pieces of meat are your best bet. They also say keep a spray bottle nearby to keep flareups down. Since I guess those chemicals are in the smoke. Not to say never BBQ I just wouldn't feed it to my son right now maybe when he is a little older. But you know everytime we turn around theres something new that is going to cause you harm it seems like. |
| posted by amy on 07/12/2007 09:49 PM
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True
One day milk is great the next day its not. Who knows whatto believe LOL
Laura |
| posted by laura on 07/12/2007 09:58 PM
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| That is kind of what I was thinking too regarding the chemicles. I will wait--great thoughts ladies thank you! |
| posted by Briana on 07/13/2007 08:07 AM
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